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You'll turn Japanese sweet potatoes into a treat people won't expect with this cool dessert. Their mellow, nutty flavor pairs great with the rich custard and that awesome snap of caramelized sugar on top.
I whip this up whenever I want folks to try something different as a sweet finish. First time I served it at a dinner party, everyone begged for the directions even before the night was over.
Tasty Ingredients
- 7 medium Japanese sweet potatoes: sweeter and firmer than regular ones, they bring a cool vibe
- For the custard base:
- ⅔ cup sugar: sweetens it just enough so it doesn't hide the flavor of the potato
- 3 omega-3 egg yolks: makes things silky and gives it a golden color
- ¼ cup cornstarch: thickens things up but keeps it light
- ¼ teaspoon salt: brings out all the other flavors
- 3 cups milk: whole milk works best for that full creamy feel
- 2 tablespoons unsalted butter: for extra smoothness
- 1 teaspoon vanilla extract: really rounds out all the sweetness
- To finish:
- ¼ cup sugar: this one's for that crispy glassy top
Step-by-Step Guide
- Get the potatoes ready:
- Crank your oven up to 200°C. Wrap each potato in foil then bake for about 1 hour 10 minutes until they're soft inside.
- Start the custard:
- Grab a saucepan and mix up the sugar, cornstarch, and salt. Slowly pour in the milk while whisking so it stays smooth. Cook on medium, stirring the whole time, till it thickens just a bit.
- Add in the yolks:
- Beat up the yolks lightly in a separate bowl. Whisk in about ¼ cup of your hot milk mixture to warm them up, keep whisking so they don't scramble. Pour this egg mix right back into the pot, whisking quickly.
- Finish that custard:
- Keep the pot on medium another 2 minutes or so until it thickens more. Take it off the heat, add the butter and vanilla, and whisk again till smooth and glossy.
- Let it chill:
- Spoon your custard into a bowl. Lay some plastic wrap right onto the surface to stop a skin from forming. Let it cool down to room temperature.
- Put it all together:
- Once baked, cool the potatoes about 10 minutes. Slice off the tops, scoop out about a third from each, and fill up the holes evenly with custard.
- Make it crackly:
- Sprinkle a teaspoon or so of sugar over each filled potato. Caramelize the tops with a kitchen torch till they're a deep golden brown and bubbling. Let the sugar cool and set before you dig in.
The first time I tried this in a tiny Kyoto spot, I totally fell for how a classic root veg could become a French-style treat. Now it's what people always want when they come over.
Storage Info
Japanese sweet potato brûlées keep in the fridge for up to two days. Just know the sugar top will get less crispy as it sits. To keep that perfect crunch, do the caramel bit right before you serve.
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Easy Swaps
If Japanese sweet potatoes are hard to get, swap in regular orange sweet potatoes. They're wetter so bake them around 15 minutes longer. For a dairy-free spin, use coconut or almond milk instead—just know it won't turn out quite the same texture-wise.
Serving Ideas
If you wanna go fancy, use a dark plate, add a few fresh mint leaves, and dust with cinnamon powder. A scoop of whipped cream with a hint of vanilla is great for a bit more richness. Try sprinkling a little flaky salt on top of the caramel, right before eating, for something different.
Background & Inspiration
This fun mix brings together French pastry style and old-school Japanese ingredients. In Japan, Japanese sweet potatoes are roasted and sold on streets in fall and winter. This dish is a cool modern take, blending traditional moves with some fresh, creative flair.
Frequently Asked Questions
- → What's the best way to pick sweet potatoes for this dish?
Go for medium-sized sweet potatoes with a firm skin and no blemishes. Fresh ones give a better, sweeter flavor and ideal texture.
- → Can I caramelize the sugar without a torch?
Absolutely! Use your oven's high-heat broil setting to caramelize instead. Keep a close eye to avoid burning the sugar.
- → Do I have to use whole milk?
Whole milk makes it extra rich and creamy, but you can swap it for plant-based or low-fat milk for a lighter version. Just keep in mind, the flavor may change slightly.
- → How should I store leftovers?
Put the sweet potatoes with cream in an airtight container and refrigerate. Eat them within two days for best quality.
- → Can I make this dish my own?
Of course! Drizzle caramel on top, sprinkle cinnamon, or pair with fresh berries for something extra special.